Mapo Tofu Ramen Recipe

In a large pot combine the chicken or vegetable stock and dashi (if using). Bring to a gentle simmer over medium heat.

Add soy sauce, mirin, sesame oil and white pepper. Taste and adjust seasoning — the broth should be savory but not overpowering since the mapo topping is strongly flavored. Keep warm on low heat while preparing other components.

Press the silken tofu gently to remove excess water if needed, then cut into 1-inch cubes. Set aside carefully so cubes keep shape.

In a mortar and pestle or spice grinder, lightly toast the Sichuan peppercorns for 30–60 seconds until fragrant. Crush coarsely and set aside.

Heat vegetable oil in a wide skillet or shallow saucepan over medium-high heat. Add the chopped white scallion parts, garlic and ginger; stir-fry until aromatic, about 30 seconds to 1 minute.

Add the ground pork and cook, breaking it up, until no longer pink and it begins to brown, about 4–5 minutes. If using lean meat and pan looks dry, add 1–2 tsp water to keep it from sticking.

Push the pork to one side and add the doubanjiang and optional extra chili paste. Fry the paste for 30–45 seconds to bloom the chili oils and deepen the flavor.

Stir the paste into the meat, then add the chopped fermented black beans (if using), Shaoxing wine, light soy sauce and sugar. Cook 1–2 minutes to let alcohol evaporate and flavors meld.

Carefully add the tofu cubes into the pan, gently stirring to coat them without breaking. Pour in about 1/2 cup of the warm broth from the pot to create a loose sauce and help heat the tofu through.

Bring to a very gentle simmer. Mix the cornstarch with the cold water to make a smooth slurry, then dribble it into the pan while stirring gently to thicken the sauce to a silky, slightly glossy consistency. Use more or less slurry to reach desired thickness.

Stir in the crushed Sichuan peppercorns, chili oil and toasted sesame oil. Taste and adjust salt/soy/chili levels. Keep the mapo topping at a low simmer while you cook noodles and assemble bowls.

Bring a separate large pot of water to a rolling boil. Cook the fresh (or dried) ramen noodles according to package instructions until just al dente. Drain, reserving about 1/2 cup of noodle cooking water.

If using greens (spinach or bok choy), blanch them in the noodle pot for 20–30 seconds until bright green, then remove and drain.

If serving eggs, halve soft-boiled eggs and have them ready.

To assemble: divide the hot broth between two large bowls (about 3 cups broth per bowl). Add cooked noodles into each bowl.

Spoon generous portions of the mapo tofu mixture over the noodles (about half the mapo mixture per bowl). Gently nestle tofu so it sits on the noodles and ladle some of the sauce over.

Top each bowl with blanched greens, sliced scallions (green parts), half a soft-boiled egg, a drizzle of extra chili oil and a sprinkle of toasted sesame seeds. Finish with an extra pinch of crushed Sichuan peppercorn if desired.

Serve immediately while hot. Stir mapo into the broth and noodles as you eat so the spicy, numbing sauce flavors the soup.